Kahlua White Russian Souffles
Unsalted butter, room temperature
1/3 cup Kahlúa
6 ounces white chocolate, chopped
1/2 cup whipping cream
8 ounces cream cheese, cubed
Unsweetened cocoa powder
Butter six (6 ounce) individual soufflé cups. Sprinkle with sugar, shake out
excess. Set aside. In small saucepan, combine Kahlúa and white chocolate. Melt
over low heat, stirring to blend. Remove from heat and cool slightly.
Place eggs in bowl of food processor or blender. Add cream and process to mix.
With machine running, slowly pour cooled chocolate mixture through top. Add
cream cheese, a few cubes at a time and process until smooth. Pour into prepared
dishes and bake in center of oven at 350 degrees F about 20 minutes or until
edges are set but centers jiggle slightly when oven rack is shaken gently.
Remove from oven and sift cocoa powder lightly over tops. Serve immediately.
NOTE: Because soufflés do not contain stiffly beaten egg whites, they can be
prepared ahead of time and refrigerated until ready to bake. If chilled, add 5
minutes baking time. However, for lighter soufflés, fold in 2 stiffly beaten egg
whites just before pouring into dishes and bake immediately.